freezer meals

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Bolognese Sauce With Bucatini

June 4, 2013 in Entrees, Recipes | No comments

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There was a week a while back where it seemed like every time I turned on the t.v. someone was making or eating bolognese sauce. I had never really thought about making it before. Meat based sauces were never something we ate growing up. We always ate marinara sauce. In fact, when I think about meat sauce, I think about the disgusting school lunch concoction from my childhood.

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After seeing about 20 different variations of bolognese, I decided I should give it a try myself. I took what I learned and developed this recipe. Swoon with the first bite. I never thought I would like meat sauce, but this is so much more. It is hearty and meaty, and savory. It is actually a little adicting.

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I served it with bucatini. That’s the pasta that looks like spaghetti except it has a hole going down the center. There was once an Italian restaurant that used it as a straw. This pasta is perfect for the sauce because it gets absorbed into the center and goes in the nooks and crannies. Al dente bucatini really stands up to this hearty, rich sauce.

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I know that this does not seem like a summer dish, but it does not require the stove. Plus, when you see what I have in store for you tomorrow, you will see how much fun and how tasty this could be in the summer.

Bolognese Sauce

by Jessica

Prep Time: 20 minutes

Cook Time: 3 hours

Keywords: simmer entree

Ingredients (6-10 servings)

  • Olive Oil
  • 1/4 pound pancetta, diced
  • 2/3 pound ground beef
  • 2/3 pound ground pork
  • 2/3 pound ground veal
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1/2 onion, diced
  • .06 pounds dried chanterelle mushrooms, soaked in water for an hour
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 1 small can tomato paste
  • 1 28 ounce can whole San Marzano tomatoes
  • 2 cups water
  • salt to taste
  • handful parmesan cheese
  • 15-20 leaves basil, chopped

Instructions

In a large Dutch oven, heat over medium heat. When hot, add olive oil and pancetta. Cook until crispy. Remove from the pan and drain on a paper towel. Set aside.

Place the meat in the pan. Allow to sear on one side before stirring. The meat should cook slowly over about 30-40 minutes. Adjust the heat as necessary. The meat should get slightly browned. Salt to taste

Add more oil to the pan if needed. Add the celery, carrots, garlic, reconstituted mushrooms, and onion. Cook an additional 20-30 minutes or until the vegetables are cooked thoroughly.

Deglaze the pan with red wine. When the red wine has mostly cooked out of the sauce, add the tomato paste and cook for about 1 minute. Add the tomatoes and break them up with a spoon. Add about 2 cups of water.

Allow to simmer on the stove for an additional 1-2 hours. Add parmesan cheese and basil just before serving. Adjust salt to taste.

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Meatloaf Balls with Mushroom Gravy

May 22, 2013 in Entrees, Recipes | 4 comments

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A few months ago, a friend from work had a baby shower for her son and daughter in law. It was so exciting getting ready for it and discussing all the details. She decided to have a mashed potato bar. So, we spent a lot of time discussing topping options. I suggested meatloaf meatballs. I had to try it almost immediately.

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This is my version of the meatloaf meatballs. I made them a few months ago and froze them in a zip top bag. It ended up being several meals for us of the course of a few months. Each time, I made mushroom gravy and then simmered the meatloaf meatballs in the gravy. I served them over mashed potatoes.

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The thing I like the most about this is that it is freezable and already in individual serving sizes. That makes it perfect for a quick dinner or a party. If you want to try a mashed potato bar, I highly recommend it. It was a genius idea.

Meatloaf Meatballs

by Jessica

Prep Time: 10 minutes

Cook Time: 30-40 minutes

Keywords: bake entree appetizer

 

Ingredients (2-3 dozen meatballs)

    For the Meatloaf

    • 2 pounds ground meat (I use beef)
    • 1/2 onion diced
    • 2 eggs
    • 1/2 cup milk
    • 1 tablespoon parsley flakes
    • salt
    • pepper

    For the Gravy

    • 10-12 crimini mushrooms
    • 2 tablespoons olive oil
    • 2 tablespoons flour
    • 1 tablespoon beef better than bouillon
    • pepper to taste

    Instructions

    For the Meatloaf

    Combine all meatloaf ingredients in a large bowl. Roll into meatball shapes and place on an ungreased baking sheet. Bake for 30-40 minutes at 400 or until cooked through. Allow to cool. Serve or freeze in a zip top bag.

    For the Gravy

    In a medium skillet, cook the mushrooms until browned. Salt to taste. Add remaining oil and flour. Whisk in cups water. Add the beef bouillon and cook until thickened. Add the meatloaf and serve.

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    Gnocchi

    April 18, 2013 in Entrees, Pittsburgh | No comments

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    In the fall, when I am totally obsessed with apples, sweet potatoes, and pumpkin, I have trouble remember some of my other favorite meals. Back in November, I shared with you my sweet potato gnocchi recipe. We enjoyed eating that fluffy pasta with a super creamy sauce. It was super convenient because I could store it in the freezer and make it in just a few minutes on a weeknight. Well, in my excitement of fall flavors, I forgot to share my gnocchi recipe that uses regular white potatoes. They are also a great weeknight meal that can be made way ahead and frozen. It does take a while to shape all of the little tiny pasta but, it is totally worth every second.

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    I like to get my supplies ready while I am baking my potatoes. I bake them because I think the potato flavor concentrates. I use a potato ricer. We bought an inexpensive ricer specifically for making gnocchi. Now I use it for other potato dishes, too. I use a dish towel to protect my hands from the hot potato. The fork is to blend the eggs and the flour. The knife is to cut the potatoes and the spoon is to scoop out the insides.

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    With the ricer, make a giant pile of potato on a very clean counter dusted with flour. Add the eggs, salt, and pepper.

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    Sprinkle to flour on top a little at a time and use the fork to blend it. Eventually I just get my hands in there and mix. I add just enough flour until it comes together but is still moist and slightly sticky.

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    Roll it into a ball.

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    Cut into 6-8 sections.

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    Roll each section out like a snake. Think play dough as a kid.

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    Cut it into bite-sized pieces and roll them with a fork. Place on a baking sheet lined with plastic wrap or waxed paper. Freeze and store in a zip top bag.

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    The day I made the gnocchi I made my vodka sauce to go with it. It works well with most sauces and takes only minutes to cook.

    Gnocchi

    by Jessica

    Prep Time: 30-40 minutes

    Cook Time: 5 minutes or less

    Keywords: simmer entree potato

    Ingredients (12 servings)

    • 3 pounds Idaho Potatoes
    • 3 teaspoons salt
    • 3 cups 00 Flour
    • 3 eggs
    • 1/4 teaspoon ground black pepper

    Instructions

    Bake the potatoes at 450 until tender, about 45 minutes.

    While the potatoes are cooking, prepare your counter by flouring the surface withe 00 flour. Prepare 2 baking sheets by lining them with plastic wrap.

    While the potatoes are hot out of the oven, scoop out the insides of the potatoes and put it in a potato ricer or food mill. Rice all of the potato and form a pile.

    Make a well in the potato and add the egg, pepper, and salt. Whisk with a fork and slowly incorporate the flour a little at a time until it forms a slightly sticky dough. It should be about 2 1/2 to 3 cups of flour.

    Add more flour to your surface. Cut the dough into six parts. Using one part at a time, roll out the dough in flour like a snake about 1/2 inch thick. Cut off 1/4 inch pieces. Roll with a fork and place on the baking sheet. Continue until all dough is formed into gnocchi.

    Place in the freezer overnight. Remove from the tray and store in a zip-top bag until ready to use.

    To cook: Boil in slated water until the pasta just floats. Cook for an additional 1-2 minutes. Remove from the water and serve with your favorite sauce.

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    Chorizo, Potato, and Fire Roasted Pepper Empanadas

    March 25, 2013 in Recipes, Snack | 4 comments

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    If you didn’t already notice, I am a bit obsessed with latin american cuisine. I love it. I love the bright flavors, the abundance of cilantro, the spice. All of it. Combined with my love of latin american cuisine, is my love of creating lunch items that are stored in the freezer and easily packed each day.

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    Empanadas make a great freezer meal. I like to make minis and pack a few each day for lunch. Below I included my recipe for homemade chorizo. I developed this recipe by adjusting the spices and cooking small amounts until I loved the flavor. I suggest that method any time you are making a new sausage recipe. Then, allow the flavors to merry overnight. The below recipe is for potato, roasted pepper, and chorizo empanadas.

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    The other flavor that we have made was using leftover carnitas, corn casserole, fire roasted Anaheim peppers, and Jack cheese. Those are seriously good. They are a great use for leftovers of any kind.

    Empanada Dough

    by Jessica

    Prep Time: 10 minutes plus 1 hour rest

    Cook Time: 20-25 minutes

    Ingredients (36 mini empanada)

    • 2 1/4 cups flour
    • 1 1/2 teaspoons salt
    • 1 stick cold butter, cut into small pieces
    • 1 egg
    • 1/3 cup ice water
    • 1 tablespoon distilled white vinegar
    • 1 egg
    • 1 tablespoon water

    Instructions

    In a food processor, pulse flour, butter, salt, and egg until it reaches a sand texture. Add the vinegar. With the food processor on low, drizzle in the ice water. Process until the dough forms a ball. You may need to add more flour if it is too moist or water if it is too dry.

    Wrap the dough ball in plastic wrap and refrigerate for at least 1 hour.

    On a floured surface, roll out the dough very thin. Cut into three inch diameter circles. Dip your finger in water. Moisten the inner edge the whole way around. Fill with 1 to 1 1/2 tablespoons of your choice of filling. Stretch the dough around the filling. Using a floured fork, close the empanada by making indentations the whole way around the outer edge.

    Place on a rack on a baking sheet. Coat the outside with egg wash (egg and 1 tablespoon water). Bake at 400 degrees for 20-25 minutes, or until brown and crispy on the outside. Remove from the oven and enjoy.

    These freeze very well.

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    Chorizo, Potato, and Fire Roasted Pepper Empanada Filling

    by Jessica

    Prep Time: 10 minutes

    Cook Time: 15 minutes

    Ingredients (Filling for 36 mini Empanadas)

    • 2 teaspoons olive oil
    • 1/2 small yellow onion, diced
    • 3/4 pound chorizo
    • 1 Idaho Potato
    • 2 fire roasted poblano peppers

    Instructions

    In a medium skillet, cook onions in oil until translucent. Add the chorizo and cook until brown.

    While the onion and chorizo are cooking, microwave the potato until cooked thoroughly.

    Add the potato and diced poblano peppers and stir to combine. Cool before stuffing into empanadas.

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    Chorizo

    by Jessica

    Prep Time: 10 minutes active 8-24 hours r

    Ingredients (8 servings)

    • 8 cloves garlic
    • 1 tablespoon salt
    • 1 teaspoon pepper
    • 3 tablespoons smoked paprika
    • 2 tablespoons chili powder
    • 1 teaspoon ancho chili powder
    • 1 teaspoon cayenne
    • 1 teaspoon chipotle powder
    • 2 pounds ground pork

    Instructions

    Place all spices in a food processor. Process until the garlic is finely ground. Pour spices into a bowl with the pork. Mix to combine. Store in a plastic bag for at least 8 hours or up to 24.

    It is yummy immediately, you can taste for spices by cooking a small amount in a pan.

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    Minestrone Soup

    February 28, 2013 in Recipes, Vegetables | No comments

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    I really, really love soup. I may even hoard it a little wee bit in our extra freezer. My favorite soups are usually the ones that are packed with vegetables. I like to get in a few servings in one comforting bowl.

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    I had never tasted minestrone soup until a few years ago when we were out to dinner. It was the soup of the day at a restaurant. I ordered it only because I was so cold. It was love at first taste. I realized very quickly that this soup is just a vegetable soup with Italian-style seasonings. I like to use marina sauce in the base to give it a rich flavor. The most important part of this recipe however, is the cheese that I stir in to the broth at the end of cooking. It gives the broth a rich, salty complexity.

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    This soup can easily be made vegetarian by using vegetable stock. It can be gluten free if you just leave out the pasta (I like it better that way). This soup freezes well and makes an excellent work lunch.

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    Minestrone Soup

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 2 hours

    Ingredients (8-12 servings)

    • 1 tbsp olive oil
    • 1 onion, diced
    • 2-3 carrots diced
    • orange pepper, diced
    • yellow pepper, diced
    • 1/2 pound mushrooms, chopped
    • 1 Idaho potato, chopped
    • 1 sweet potato, chopped
    • 16 oz marinara sauce
    • 4 cups vegetable or chicen stock
    • 12 ounces green beans
    • 1/2 bag veggies for soup
    • 1 can cannellini beans, drained and rinsed
    • salt to taste
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon red chili flakes
    • parmesan cheese rind
    • 2 handfuls parmesan cheese

    Instructions

    In a medium stockpot, cook onion over medium until tender in olive oil. Add carrot and cook until tender. Add peppers and mushrooms, cooking until softened.

    Add potatoes, green beans, marinara, paprika, chili flakes, and stock. Cook until heated then add veggies for soup.

    Allow to simmer with the parmesan rind until all veggies are cooked through.

    Add parmesan stirring constantly when combining and beans and cook an additional 10- 20 minutes.

    Stir in pre cooked pasta like ditalini before serving.

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    Sausage Meatballs

    January 8, 2013 in Recipes | 2 comments

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    I have a confession. I hate making dinner after work. I hate that it is rushed, and I am hungry, and I really have no choice. So, I like to have a ton of really fast meals ready to go that require little cooking. Typically they involve something in the freezer. Sausage meatballs are one of those things. They are a convenience food. I really only need to make a couple big batches a year. Then I have about 4 dozen meatballs ready to be added to my sauce for a dinner ready in less than 20 minutes.

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    For this recipe, I decided to make my own sausage so it would be leaner. These really have very little fat in them, much less than the beef meatballs that I made at the same time.

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    The sauce in this picture is my basic marinara. I cooked the meatballs in the sauce for about 15 minutes. Just before adding the pasta, I added 3 tablespoons of heavy cream, 1 teaspoon of butter, and about 1 cup of salted pasta water. Immediately, I added some slightly undercooked pasta. I finished cooking the pasta in the sauce by simmering for about 3 minutes. Just before serving, I added some parmesan cheese and some basil. This bowl is tagliatelle from Giant Eagle Market District’s fresh pasta selection. The pasta comes from Fede Pasta in Irwin, Pa. I cooked the pasta in salted water for 3 minutes. I immediately drained the pasta and added it to the sauce.

     

    Sausage Meatballs

    by Jessica

    Prep Time: 15 minutes

    Cook Time: 40 minutes

    Keywords: bake entree side sausage

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    Ingredients (4 dozen meatballs)

    • 3 lbs hot Italian sausage
    • Bread crumbs
    • 6 large eggs
    • 1 cup whole milk
    • 8 oz Romano cheese
    • ½ onion, grated
    • 4-6 cloves minced garlic
    • 1 bunch fresh basil, chopped

    Instructions

    Preheat oven to 400. Mix all ingredients in a large bowl. Add bread crumbs as needed (should be very moist but not liquidy). Roll meatballs and place on greased baking sheet. Bake for 35-40 minutes.

    Serve with your favorite sauce of place cooled meatballs in a zip top bag and store in the freezer.

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    Meatballs

    December 14, 2012 in Recipes | No comments

    My dad’s favorite food is meatballs. He loves them. Like could eat them for every meal love. He will eat basically any kind of meatballs. The sauce really doesn’t matter much. As long as they are meatballs.

     

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    This meatball recipe stems from the very same sauce and meatballs I made when we lived in Bridgeville and Pierre traveled all the time. You can find that recipe here.

     

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    These are my favorite meatballs. They are really juicy and flavorful. There is no question that they have fresh basil and garlic. Oh, and tons of cheese.

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    I like to bake them. That allows me to freeze all of the meatballs. Freezing these is an awesome idea. Mostly because you can eat them for dinner on a sandwich, with pasta, or just in a bowl any day in a few minutes. We almost always have a few of these meatballs in the freezer waiting for a delicious, quick meal.

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    Meatballs

    by Jessica

    Prep Time: 15 minutes

    Cook Time: 30-40 minutes

     

    Ingredients (4 dozen meatballs)

    • 3 pounds 92% lean ground beef
    • Bread crumbs
    • 6 large eggs
    • 1 cup whole milk
    • 8 oz Romano cheese
    • 1 small onion, grated
    • 4-6 cloves minced garlic
    • 1 bunch fresh basil, chopped
    • salt and pepper to taste

    Instructions

    Preheat oven to 400. Mix all ingredients in a large bowl. Add bread crumbs as needed (should be very moist but not liquidy). Roll meatballs and place on greased baking sheet. Bake for 35-40 minutes.

    Serve in your favorite sauce or put cooled meatballs in a zip top bag and freeze.

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    Vegetable Soup

    November 26, 2012 in Recipes | No comments

    Does anyone else feel like Thanksgiving went by so quickly? Now, we are officially in the Christmas season. That means shopping, decorations, hot beverages and snuggles on the couch. We did a tiny amount of shopping on Black Friday. I am just not into the crowds. I did manage to get a few good deals on clothing for the winter. I hope everyone else enjoyed the holiday. 

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    Vegetable soup has been one of my favorites for a really long time. I remember eating bowls of my grandma’s soup with a slice of fresh, Italian bread. Over the years, I combined her recipe with the recipe that my mom makes. My mom likes a tomato-based brother while my grandmother preferred very few tomatoes. My mom used alphabet pasta while my grandma used noodles. Both used tons of veggies. I really love the fact that I am eating a giant bowl of warm, hearty vegetables. 

     

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    This soup is fantastic served with a piece of fresh, crusty Italian bread or perfectly grilled cheese. One of my favorite things about this soup is that it freezes so well. I like to make a giant pot of soup and freeze it in serving-sized bowls. Then, when we need a fast meal, I defrost the soup and enjoy. 

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    This recipe is versatile. I add whatever vegetables that I have in the refrigerator in addition to a few bags of frozen Vegetables for Soup. I also use whatever canned tomatoes I happen to have on hand. On the day I made the pot of soup in the picture, I used a can of diced tomatoes and realized I had no tomato sauce or puree. Instead, I had two cans of stewed tomatoes and pureed them in the blender. 

    The bottom line is that this is a delicious, filling meal perfect for a cold evening. 

     

     

    Vegetable Soup

    by Jessica

    Prep Time: 20 minutes

    Cook Time: 1 hour

    Keywords: simmer soup/stew beef corn green beans fall winter


    Ingredients (20 servings)

    • 2 teaspoons oil
    • English Chuck Roast (about 3 lbs.)
    • 1 Onion, diced
    • 1 cup red wine
    • 1 Bone for soup
    • 1 29 oz can tomato puree
    • 1 29 oz can stewed tomatoes, diced
    • 1 29 oz can tomato sauce
    • 1 tsp thyme
    • 2 bay leaves
    • 1 tsp garlic powder
    • 4 cups beef stock
    • 3 bags frozen vegetables for soup
    • 4 potatoes, diced
    • 1 package noodles or other pasta

    Instructions

    Heat oil in a large stock pot. Brown the meat on both sides. Remove from the pan. Add the onions and cook until tender. Deglaze the pan with red wine.

    Add the bone, beef stock, and the chuck roast. Add water, tomato puree, diced tomatoes, tomato sauce, and herbs to the pan. Cook for about 1 hour on medium.

    Remove the roast and bone from the pot and set aside.

    Add vegetables, potatoes and noodles. Cook until tender.

    Cut roast into bite sized pieces and return to soup.

    Serve immediately. This soup freezes quite well.

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    Happy Birthday and Italian Wedding Soup

    November 20, 2012 in Entrees, Recipes | No comments

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    Happy Birthday to my sweet Jimmy. He is 6 years old today. Where does the time go?

    In honor of Jimmy’s birthday, we are celebrating by enjoying a meal of two of his favorite food items, meatballsand chicken. When he gets excited, he spins in circles and man does Wedding Soup make him spin.

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    Wedding soup is another regional food item here in the Pittsburgh region. It is found in most restaurants and varies slightly between restaurants. It is actually even served at The Olive Garden restaurants in the region only.

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    This version is my favorite. In fact, I almost never eat wedding soup in restaurants because this is so good. It origiIMG 5100nated from my mom. It gets rave reviews mostly because of the special secret ingredient in the broth, copious amounts of cheese. This soup is a little time consuming because of all of the mini meatballs, but they are so worth it.

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    This soup freezes very well. It is a hearty soup that definitely counts as a meal. Just serve it with your favorite bread and enjoy!

    Italian Wedding Soup

    by Jessica

    Prep Time: 30 minutes

    Cook Time: 2 hours


    Ingredients (12-18 servings)

    • 5 split chicken breasts (bone in and skin on) or a whole chicken
    • 1 bunch of celery, diced
    • 1 tablespoon Organic Chicken Better Than Bouillon
    • Mini meatballs
    • 4 boxes chopped spinach, frozen
    • ½ box Acini Di Pepe, uncooked
    • 1 1/2 cups Pecorino Romano Cheese, grated
    • Kosher salt, to taste
    • Ground pepper, to taste

    For the Meatballs

    • 2 lbs. 93% lean ground beef
    • 2 large eggs
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Pepper
    • 1/2 cup Parmesan or Romano cheese, handful
    • 2 tablespoons parsley flakes
    • Bread crumbs

    Instructions

    In a large Stock pot (12 qt. or larger) bring chicken, celery, and bouillon to a boil then simmer until chicken is cooked.

    Remove chicken and add spinach, mini meatballs, and acini di pepe until cooked.

    Cut up chicken, removing skin and bones and add to the soup.

    Add salt, pepper and Romano cheese to broth. The Romano cheese blends into the broth. Stir as you pour so it does not melt together. It is optional but gives the broth a better flavor.

    Serve hot or freeze.

    For the Meatballs

    Mix all ingredients. Add breadcrumbs until mixture is no longer sticky and form into bite size balls.

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    Sweet Potato Gnocchi

    November 8, 2012 in Entrees, Recipes | No comments

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    There is something so alluring about gnocchi. I can’t even explain why I love them so much. They are pillowy and tender, really just the perfect pasta bite. I had never actually had them before I decided I wanted to make them. It just sounded like a fun challenge where I might be able to add to my freezer stash and have a quick meal ready to go.

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    Making these is a little time consuming. Luckily, we get a few delicious, less than 15 minute meals out of the deal. It is so convenient on a busy weeknight. The hardest part of making gnocchi is forming the pasta. I am still not the greatest, but they are still delicious. This recipe is for sweet potato gnocchi. I like to have both sweet potato gnocchi and plain gnocchi in the freezer. The plain gnocchi recipe will be coming this winter.

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    This recipe requires half sweet potatoes and half Idaho potatoes in order to get the right texture. When I first started making gnocchi, I read tons of articles, blog posts, and chow hound threads about gnocchi. Overall, I decided that I wanted to bake the potatoes instead of boiling them. Baking the potatoes reduces the amount of water in the potatoes and concentrates the flavor. Some recipes say to boil to potatoes, but that just didn’t make sense to me. Another thing that I discovered was that 00 flour would make for a lighter, fluffier gnocchi. 00 flour is really finely ground flour that is cool and silky feeling. If you live in the Pittsburgh area, you can find it at Penn Mac in the Strip District.

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    I use about 1 1/2 pounds of sweet potatoes and 1 1/2 pounds of Idaho potatoes, baked until cooked through. Set up a station for making the gnocchi. Dust the countertop with 00 flour, get out 1 egg, 1/4 cup of maple syrup, 1 teaspoon of salt, and 2 cups of 00 flour.

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    While the potatoes are still hot, scoop out the meat from the potato (is the inside of potato called meat?).

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    Put the potato in a potato ricer or food mill.

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    Squeeze.

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    Repeat with the sweet potato.

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    Until all the potatoes are squished.

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    You will end up with abig pile of potatoes.

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    Make a well in the potato pile.

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    Add the egg, salt, and maple syrup.

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    Sprinkle with a small amount of 00 flour at a time and use a fork to whisk it in with the egg, incorporating a small amount of potato at a time.

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    Keep adding flour until the dough comes together. I usually stop using the fork and use my hands. The dough should be slightly sticky. I used about 1 1/2 cups of flour.

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    Cut into four sections. Add lots more flour to the counter.

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    Roll out the dough into ‘snakes’. Cut 1/4 inch pieces. Roll with a fork.

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    To freeze: Place formed gnocchi onto a baking sheet lined with plastic wrap. Put in the freezer overnight. Put the frozen gnocchi in an air-tight bag and place in the freezer.

    To cook, place in salted, boiling water and cook until they float.

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    Finish cooking your gnocchi in your favorite sauce. Enjoy!

    Creamy Sage Sauce

    by Jessica

    Prep Time: 5 minutes

    Cook Time: 5 minutes

    Keywords: simmer entree

     

    Ingredients (2 servings)

    • 1 tablespoon butter
    • 1 teaspoon extra virgin olive oil
    • 1 clove garlic, smashed
    • 1/4 cup heavy cream
    • pinch ground nutmeg
    • pinch sage
    • pinch pepper
    • 1/4 cup reserved pasta water
    • handful parmesan cheese

    Instructions

    In a medium skillet, melt the butter and heat the oil on medium.

    Add the smashed piece of garlic and cook for about 2 minutes.

    Add cream, nutmeg, sage, and pepper. Simmer for 1-2 minutes. Add pasta water and pasta. Cook for 1 minute. Add cheese and toss to combine.

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    Sweet Potato Gnocchi

    by Jessica

    Prep Time: 1 hour

    Cook Time: 1 hour plus 3 minutes

    Keywords: bake simmer entree sweet potato fall

     

    Ingredients (8-10 servings)

    • 1 1/2 pounds sweet potatoes
    • 1 1/2 pounds Idaho potatoes
    • 2 cups 00 flour
    • 1 egg
    • 1/4 cup maple syrup
    • 1 teaspoon salt

    Instructions

    Bake the potatoes at 450 until tender, about 45 minutes.

    While the potatoes are cooking, prepare your counter by flouring the surface withe 00 flour. Prepare 2 baking sheets by lining them with plastic wrap.

    While the potatoes are hot out of the oven, scoop out the insides of the potatoes and put it in a potato ricer or food mill. Rice all of the potato.

    Make a well in the potato and add the egg, syrup, and salt. Whisk with a fork and slowly incorporate the flour a little at a time until it forms a slightly sticky dough. It should be about 1 1/2 cups of flour.

    Add more flour to your surface. Cut the dough into four parts. Using one part at a time, roll out the dough in flour like a snake about 1/2 inch thick. Cut off 1/4 inch pieces. Roll with a fork and place on the baking sheet. Continue until all dough is formed into gnocchi.

    Place in the freezer overnight. Remove from the tray and store in a zip-top bag until ready to use.

    To cook: Boil in slated water until the pasta just floats. Remove from the water and serve with your favorite sauce.

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